Description

This hearty turkey vegetable chili combines lean ground turkey, colorful vegetables, beans, and bold spices into a wholesome one-pot meal. It’s comforting, flavorful, and perfect for family dinners or meal prep.

Ingredients

1 lb lean ground turkey (93% lean)

1 tbsp extra-virgin olive oil

1 small yellow onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 zucchini, diced

2 large carrots, diced

1 small sweet potato, diced

1 (15 oz) can sweet corn, drained and rinsed

1 (28 oz) can diced fire-roasted tomatoes

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 (4 oz) can mild diced green chiles

2 cups low-sodium chicken broth

2 tbsp chili powder

1 tbsp ground cumin

1 tsp paprika

1 tsp dried oregano

1 tsp kosher salt

1/4 tsp black pepper

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Instructions

Dice the onion, garlic, bell pepper, zucchini, carrots, and sweet potato. Drain and rinse the beans and corn, leaving the fire-roasted tomatoes undrained.
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Cook the onion for 1–2 minutes until it begins to soften.
Add the garlic, chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for about 30 seconds until fragrant.
Add the ground turkey and cook for 1–2 minutes, breaking it into small pieces.
Stir in the sweet potato, zucchini, bell pepper, and carrots. Cook for 8–10 minutes until the vegetables begin to soften and the turkey is fully cooked.
Add the chicken broth, black beans, pinto beans, corn, fire-roasted tomatoes, and green chiles. Stir well.
Bring the chili to a boil, then reduce the heat to low.
Simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended.
Taste and adjust the seasoning if needed.
Serve warm with optional toppings such as avocado, Greek yogurt, green onions, salsa, shredded cheese, or tortilla chips.

Notes

Swap ground turkey with lean ground chicken or extra-lean ground beef if desired.

For a vegetarian version, omit the turkey and add an extra can of beans or cooked lentils.

Add diced jalapeños, cayenne pepper, or chipotle powder for extra heat and smoky flavor.

Stir in spinach or kale during the last few minutes of cooking for additional vegetables.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat on the stovetop or in the microwave, adding a splash of chicken broth if needed.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1/6 recipe)
Calories: 380 kcal
Sugar: 10 g
Sodium: 780 mg
Fat: 11 g
Saturated Fat: 2.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 11 g
Protein: 31 g
Cholesterol: 60 mg